A true Quebecor would know that poutine is made with Yukon gold fresh cut fries, beef gravy (sauce brune), and white cheddar cheese curds from St-Albert. Also, you never heat the gravy too much. The point isn’t to have a sloppy mess. You want the fries to still have a crispness to them, and the cheese to still have the rubbery taste. It’s all about balance and texture. There is an art to making a perfect poutine.

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